La Chaîne des Rôtisseurs
Bailliage de Victoria ~ Victoria, British Columbia, Canada
Review of the Camosun College event,
April 6th 2016
Gail Gabel, Vice Chancelier and Argentier
|Twenty Bailliage Members and 12 guests experienced a very enjoyable evening hosted by Gilbert Noussitou, Department Chair of the Culinary Arts Programme, ably assisted by Steve Walker–Duncan who is the Senior Instructor.
Our Victoria Bailliage Members joined the Chefs, both educators and students, in the extensive kitchen area and were welcomed with our usual glass of Bubbles. A 2nd year Apprentice was standing by and ready to shuck and serve at a table loaded with fresh oysters from Denman Island. The oysters were accompanied by a choice of three toppings. (The oysters were so fat and luscious, that I personally felt that they were fantastic straight from the shell). Another 2nd year Apprentice was busy carving from a leg of Spanish dry-cured ham accompanied by wafer thin Melba Toasts made by the Students, as were the various courses to be served that evening. Gilbert Noussitou gave an overview of the Culinary Arts Programme and new developments.
Moving to the Classroom restaurant, which was attractively arranged with two long tables, Catriona McHattie, acting as Maitre d’hotel spoke about each course. Larry Arnold, our wine expert, gave his usual informative overview of the accompanying wines. The general feeling from those around our table was that the wine pairings were some of the best yet. To start there were three very small “appetizer” sized courses : Pickled Beet and Goat Cheese with a Horseradish Sabayon, Radish Slaw and Microgreens; Seared Sea Scallop with a Deconstructed “Petit Pois a la Francais” Sauce ; and then Wild Mushroom Gnocchi Piemontese with Brown Truffle Butter, Parmigiana Reggiano Shavings& Chives. This course was voted the best of the three by those seated in our area.
The Main Course was quite substantial with two servings of beef, one was a Daube, Slow Cooked with Pearl Onions, Oyster Mushrooms and Lardons. The Second Portion of Beef , Cooked “Sous Vide”, was Sliced, Rare Chateaubriand Marinated in Olive Oil, Lemon Grass& Thyme , Served with Souffle Potato, Braised Celery Heart & a Vegetable Bouquet. The Chateaubriand was superb but the Daube was a little too much for some Members.
Dessert was Apricot & Hazelnut Baked Alaska, Rhubarb & Cranberry Compote, Frangelico Lime Curd, Confit Ginger Beignets & Mascarpone Panna Cotta. Each course was attractively presented and the four staff working on service were prompt and quite attentive.
Following the Accolade, Bailli, Ian Batey, presented the Victoria Bailliage’s Annual Scholarship cheque to Gilbert Noussitou, noting the ongoing and close association with the Culinary Arts Programme at Camosun College and reminded Members of the Jeune Commis Competition being held during the following weekend.